HASSELBACK CHICKEN ITALIAN & ALICE SPRINGS STYLE
Jason Glover
2
20 minutes
15 minutes
1050
Moist juicy Hasselback chicken breast filled with mozzarella, Roma tomatoes and basil seasoned perfectly with Colden's Freakin' Greek Rub. BBQ'd to perfection!
Ingredients
Italian Style
- 1 whole boneless chicken breast
- 5-6 slices fresh mozzarella
- 6-8 leaves of basil
- 1 roma tomato, sliced
- 1 tbsp Colden's Freakin' Greek Rub
Alice Springs Style
- 5-6 slices Colby Jack cheese
- 6-8 slices bacon - cooked
- ½ cup shiitake mushrooms - sliced
- 1 tbsp Casanova's Competition Rub
- ½ cup honey mustard
- 1 tbsp extra virgin olive oil
Tools
- Recteq grill
- Aluminum pan
- Cutting board
- Knife
Directions
- For the Italian style, preheat Recteq to 350°F.
- Create slits in chicken breast widthwise about 1" apart. Cut almost all the way through, leaving the bottom surface connected (about 5-6 slits).
- Rub breast with olive oil and season with Colden’s Freakin’ Greek Rub.
- Slide strips of mozzarella, tomato, and basil into each slit.
- Season lightly with a little more Colden’s rub.
- Place on an aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.
- Cook for 30-45 minutes or until chicken has reached an internal temperature of 165°F and cheese is melted.
- Let cool for 5 minutes.
- For the Alice Springs style, preheat Recteq to 350°F.
- Rub breast with olive oil and season chicken with Casanova’s Competition Rub.
- Slide strips of cheese, mushrooms, and bacon into each slit.
- Season lightly with a little more Competition rub.
- Pour 1/2 cup of honey mustard on top.
- Place on aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.
- Pour 1/4 cup of honey mustard on top before plating.
